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Whole_Grain_Chicken_Curry_in_a_Hurry_605_385

Whole Grain

Whole Grain Chicken Curry in a Hurry

recipes:
  • Whole Grain
  • Stovetop
  • Quick & Easy
  • Global Inspired Recipes
  • Chicken
  • Brown
  • 15 - 30 MIN
Whole_Grain_Chicken_Curry_in_a_Hurry_605_385
  • Servings
    6
  • Prep
    15–30 min
  • Spicy

    Spicy

About This Dish

Proof that you don’t need a lot of time to cook a meal that packs a lot of flavor!

Ingredients

  • 1 cup UNCLE BEN’S® Instant Brown Rice 
  • 1-1/2 tablespoons olive oil 
  • 1 cup chopped onion
  • 1/2 cup red pepper, diced 
  • 1 clove garlic, minced 
  • 2 teaspoons curry powder 
  • 1/2 teaspoon cumin 
  • 1 teaspoon salt 
  • 1-1/2 pounds chicken breast, diced 
  • 1 can (16 ounces) chickpeas, undrained 
  • 1 cup plain low-fat yogurt 
  • 1 teaspoon cornstarch 
  • 1 cup frozen peas 
  • 1/2 cup slivered almonds  

Instructions

  1. Prepare four servings of UNCLE BEN’S® Instant Brown Rice according to package instructions.
  2. While the rice is cooking, prepare the curry.
  3. In a skillet, heat oil over medium heat and add the onion, pepper and garlic. Cook for about three minutes, until just tender. Add the spices and stir to coat well. Push the onions and peppers to one side of the pan and toss in the diced chicken. Brown the chicken for about 5 minutes, stirring to prevent sticking and to cook the sides of the meat.
  4. Add the undrained can of chickpeas and stir to combine. Cover and simmer for 5 minutes to continue cooking the chicken. Remove lid and allow the liquid to evaporate, about 3 more minutes.
  5. In a small bowl, combine the cornstarch and yogurt. Stir in the yogurt mixture and frozen peas until well combined. Allow it to thicken and combine with rice.
  6. Sprinkle almonds over for garnish.

Nutrition

Amount per serving (6 total)

Calories: 460
Total Fat: 11g 17%
Saturated Fat: 1.5g 8%
Trans Fat: 0
Sodium: 510mg 21%
Carbohydrates: 49g 16%
Dietary Fiber: 7g 28%
Sugars: 5g
Protein: 38g
 
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